Hot dog! This crowd-pleasing cake is great for your next barbecue — or served as the ultimate birthday cake for the ballpark-lover in your life.
ingredients
directions
Cook’s Note: If you need a bigger cake for your party, make the hot dog portion thicker by adding an additional row of 6 cupcakes to the centre. Special equipment: 3 pastry bags fitted with medium round tips.
Colour about 2 cups buttercream the colour of a hotdog bun using ivory food colouring with a few drops of brown. Color about 2 cups of buttercream the colour of a hot dog, using equal parts red and brown food colouring. Colour a small amount buttercream (about 1/2 cup) deep red, for ketchup. Colour a small amount buttercream (about 1/2 cup) deep yellow, for mustard. Colour the remaining buttercream (about 1/2 cup) deep black, for grill marks.
Arrange cupcakes in 3 horizontal rows, with 5 cupcakes in the top and bottom rows and 6 in the middle row.
Use an ice cream scoop or large spoon to dollop about 1/4 cup hot dog colour buttercream on the cupcakes in the middle row. Use an offset spatula to smooth the tops to make a long hotdog shape, curved at both ends. Smooth all the way to the edges of the cupcakes.
Wash and dry the ice cream scoop and offset spatula. Dollop the hot dog bun colour buttercream on the middle row of cupcakes and smooth all the way to the edges of the cupcakes, curving at the ends to resemble the hot dog bun. Dip the offset spatula in a little water and smooth the edges where the hotdog meets the bun last to keep the definition between the hotdog and the bun clean.
Put the red, yellow and black buttercreams in separate pastry bags fitted with medium round tips. Pipe 5 evenly spaced diagonal lines with the black buttercream to make grill marks along the hot dog. Pipe a wavy row of red buttercream ketchup, then yellow buttercream mustard along the length of the hot dog. Snip the gummy bears into small pieces and scatter over the top of the hot dog for relish.